Chili's Southwestern Vegetable Soup
Yield: 1 Servings
6 c chicken broth,(Swanson is best)
1 14.5-ounce can,Diced tomatoes,with juice
1 c water
1 c dark red kidney,Canned beans,with liquid
1 c yellow cut corn,Frozen
1 c cut green beans,Frozen
1 4-ounce can green,Diced chilies
1/2 c Spanish onion,Diced
1/2 c tomato sauce
6 corn tortillas,minced
1 1/2 t chili powder
1 ds garlic powder
1 c cheddar/jack cheese,Grated blend
1 c corn tortilla chips,Crumbled
1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese. Makes 6 servings.